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The BEST Keto Pumpkin Roll - Gluten-free

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4.9 from 7 reviews

I have finally created the BEST Easy Keto Pumpkin Roll recipe.  It is mess-free and has the best soft texture and flavour with a delicious cream cheese filling.  With only a handful of everyday ingredients and 30 minutes of time, you too can create this wonderfully moist and perfectly spongy pumpkin roll!

  • Total Time: 27 minutes
  • Yield: 10 1x

Ingredients

Units Scale

For the Pumpkin Cake:

  • 4 large eggs (you need a total of 175-200 g or 7 oz total)
  • 1/2 cup Whole Earth Sweetener (or another erythritol, stevia, Monk Fruit blend)
  • 2/3 cup canned pumpkin
  • 3/4 cup almond flour
  • 1/2 tsp Pumpkin Pie Spice (or cinnamon)
  • 1 tbsp baking powder

For the Cream Cheese Layer:

Instructions

Prepare the Cake:

  1. Preheat oven to 375 degrees F (190 degrees C). Grease a 15x10x1 inch baking pan and line with parchment paper. Grease the paper VERY well and dust it with a little almond flour.
  2. In a large bowl, beat eggs on high for five minutes. Gradually add white sugar and then pumpkin. Add flour, cinnamon, and baking powder, beating on high. Spread the batter evenly in pan.
  3. Bake at 375 degrees F (190 degrees C) for 17-20 minutes or until cake springs back when lightly touched.  Carefully remove the cake from the pan using the parchment to help you lift the cake up and out of the baking dish and roll the cake up in the parchment paper, starting with the short end.  Allow the cake to cool as you prepare the filling.

To Make the Filling:

  1. Beat the powdered sweetener, vanilla, butter or margarine, and cream cheese together until smooth.

To Assemble the Pumpkin Roll:

  1. Carefully unroll the cake. Spread filling over cake to within 1 inch of edges. Roll up again, removing the parchment paper as you roll the cake. Cover and chill until serving. Dust with additional powder sweetener, if desired.

Notes

  • make sure your ingredients are at room temperature
  • make sure to beat the eggs for a full 5 minutes
  • both the sweeteners I use are twice as sweet as regular sugar so if you don't use the same sweetener,  you may need to add more sweetener or sugar
  • make sure to use the right size pan
  • if you are scared that the cake has stuck to the parchment, carefully run an angled spatula under the cake before rolling the cake.
  • the cake is ready when the edges just begin to brown
  • Author: Cat
  • Prep Time: 10
  • Cook Time: 17
  • Category: Dessert, Snacks
  • Method: Baking
  • Cuisine: American, Fall
  • Diet: Gluten Free

Nutrition

  • Serving Size: 1 slice
  • Calories: 166
  • Sugar: 0.9
  • Fat: 14.5
  • Carbohydrates: 4
  • Fiber: 1.4
  • Protein: 5.5

Find it online: https://mycrashtestlife.com/the-best-easy-keto-pumpkin-roll-gluten-free/

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